Ballast Point Brewing Company
Company Summary
Established in 1996 in San Diego, California, Ballast Point has earned a reputation for innovation, quality, and a passion for the craft. Our brewery not only excels in creating world‑class beer, but also in fostering a vibrant and inclusive culture. We value teamwork, creativity, and a dedication to quality that extends to every aspect of our operation. If you are passionate about craft beer, innovation, and want to be a part of a dynamic company with a storied history, Ballast Point Brewing Company is the perfect place to embark on a rewarding career journey. Join us as we continue to push the boundaries of brewing excellence and make a lasting impact in the world of craft beer.
Position Summary The Line Cook I sets the stage for success in our Kitchens. The Line Cook I will accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. The Line Cook I will lead areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates while maintaining a clean and safe cooking environment, and always ready and willing to take on culinary tasks as they arise.
What You’ll Be Doing
Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment
Assume 100% responsibility for quality of products served
Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
Portion food products prior to cooking according to standard portion sizes and recipe specifications
Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment
Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
Follow proper plate presentation and garnish set up for all dishes
Handle, store, and rotate all products properly
Assist in food prep assignments during off‑peak periods as needed
Close the kitchen properly and follow the closing checklist for kitchen stations; assist others in closing the kitchen
Attend all scheduled employee meetings and bring suggestions for improvement
Perform other related duties as assigned by the Kitchen Manager or manager‑on‑duty
What You’ll Need
2 years of experience in kitchen preparation and cooking
At least 6 months experience in a similar capacity in a high‑volume restaurant
Communicate clearly with managers, kitchen, and dining room teams
Ability to reach, bend, stoop and frequently lift up to 40 pounds
Ability to work in a standing position for long periods of time (up to 9 hours)
Ability to follow printed recipes and plate specifications
Ability to display knife skills and work in a clean / sanitary manner
Ability to maintain personal hygiene in accordance with Health Department standards for food service employees
Maintain an attitude of continuous improvement either individually or as a team member
ServSafe Food Handler Certified or willing to obtain
Part‑time availability
Schedule flexibility with nights, weekends, and holiday availability preferred
Physical Requirements / Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
Frequently spend 8 hours working, standing, walking, and remaining stationary on feet
Frequently talk or hear
Frequently use taste and smell senses
Continuously reach, push, pull, bend, lift, carry, wipe
Frequently wash hands and handle cleaning products
Frequently lift and carry up to 25 pounds
Frequently manipulate fingers, hands, and arms to cut, measure, pour, serve, carry, and wipe
Frequently use close and distance vision and ability to adjust focus between the two
Who You Are Our Cooks are good under pressure, good at following direction, perfectionist when it comes to quality, flexible and open to change, and works well with others. Our team is honest, acts with integrity, friendly, kind, respectful, approachable and has a high‑level ability to multi‑task.
Compensation
Hourly Rate: $18.50
The Perks
Medical insurance plans available for all employees
Access to a network of free therapists, up to 8 visits, through our Employee Assistance Program for you and your family
Product discount on Ballast Point merchandise, food, and beer at all 5 Ballast Point locations
$50 product allowance and $90 safe ride reimbursements
Equal Opportunity Employer Ballast Point Brewing Company is proud to be an Equal Opportunity Employer and is committed to fostering a diverse, inclusive workplace environment where everyone feels valued and respected.
Please note this Job Description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
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Position Summary The Line Cook I sets the stage for success in our Kitchens. The Line Cook I will accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. The Line Cook I will lead areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates while maintaining a clean and safe cooking environment, and always ready and willing to take on culinary tasks as they arise.
What You’ll Be Doing
Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment
Assume 100% responsibility for quality of products served
Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
Portion food products prior to cooking according to standard portion sizes and recipe specifications
Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment
Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
Follow proper plate presentation and garnish set up for all dishes
Handle, store, and rotate all products properly
Assist in food prep assignments during off‑peak periods as needed
Close the kitchen properly and follow the closing checklist for kitchen stations; assist others in closing the kitchen
Attend all scheduled employee meetings and bring suggestions for improvement
Perform other related duties as assigned by the Kitchen Manager or manager‑on‑duty
What You’ll Need
2 years of experience in kitchen preparation and cooking
At least 6 months experience in a similar capacity in a high‑volume restaurant
Communicate clearly with managers, kitchen, and dining room teams
Ability to reach, bend, stoop and frequently lift up to 40 pounds
Ability to work in a standing position for long periods of time (up to 9 hours)
Ability to follow printed recipes and plate specifications
Ability to display knife skills and work in a clean / sanitary manner
Ability to maintain personal hygiene in accordance with Health Department standards for food service employees
Maintain an attitude of continuous improvement either individually or as a team member
ServSafe Food Handler Certified or willing to obtain
Part‑time availability
Schedule flexibility with nights, weekends, and holiday availability preferred
Physical Requirements / Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
Frequently spend 8 hours working, standing, walking, and remaining stationary on feet
Frequently talk or hear
Frequently use taste and smell senses
Continuously reach, push, pull, bend, lift, carry, wipe
Frequently wash hands and handle cleaning products
Frequently lift and carry up to 25 pounds
Frequently manipulate fingers, hands, and arms to cut, measure, pour, serve, carry, and wipe
Frequently use close and distance vision and ability to adjust focus between the two
Who You Are Our Cooks are good under pressure, good at following direction, perfectionist when it comes to quality, flexible and open to change, and works well with others. Our team is honest, acts with integrity, friendly, kind, respectful, approachable and has a high‑level ability to multi‑task.
Compensation
Hourly Rate: $18.50
The Perks
Medical insurance plans available for all employees
Access to a network of free therapists, up to 8 visits, through our Employee Assistance Program for you and your family
Product discount on Ballast Point merchandise, food, and beer at all 5 Ballast Point locations
$50 product allowance and $90 safe ride reimbursements
Equal Opportunity Employer Ballast Point Brewing Company is proud to be an Equal Opportunity Employer and is committed to fostering a diverse, inclusive workplace environment where everyone feels valued and respected.
Please note this Job Description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
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